Brazil Grill Burger

06 Jul 2023

Brazil Grill Burger

40 minutes | easy | Serves 2

This is a very large, stacked and messy burger – just the way we like them! Beef burgers are combined in a bun with a herbal, slightly spicy chimichurri sauce, a creamy aji mayonnaise, grilled bacon and a fried egg. We add quick pickled onions for contrast and then top with our secret weapon – crispy fried shallots. These can be bought ready made in shops and are delicious on pretty much everything!


  • 2 burger buns, toasted, if you like
  • 2 burger patties
  • 2 slices smoked bacon
  • Handful shredded lettuce
  • 2 fried eggs
  • Crispy onions to garnish
  • 50ml white wine vinegar
  • 50ml white wine vinegar
  • 1.5 tablespoons caster sugar
  • 1 tablespoons sea salt
  • 1/2 red onion, finely sliced towards the root end
  • Pinch of ground cumin
  • 2 spring onions
  • Coriander
  • 1 Avocado
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 green chilli
  • 1 small shallot
  • 1 clove garlic
  • 2 handfuls of flat-leaf parsley leaves
  • 1 handful of coriander leaves
  • 2 teaspoons dried oregano
  • 150ml olive oil
  • 50ml red wine vinegar
  • 2 teaspoons chilli flakes



Make the pickled red onions

Make the pickled red onions by combining all the ingredients and mixing until the salt and sugar are dissolved.

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Combine all the ingredients

Combine all the ingredients for the aji sauce in a small blender with some salt and pepper and whizz to combine, then set aside (you can also do this in a pestle and mortar).

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Combine all the ingredients

Combine all the ingredients for the chimichurri in a small blender with some salt and whizz to combine, then set aside (you can also do this by hand).

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Cook the bacon

Cook the bacon on the Jupiter Outback BBQ over medium heat until crisp, alongside the burgers. These should take a few minutes each side, or until cooked to your liking.

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Once the burgers and bacon have cooked

Once the burgers and bacon have cooked, keep them warm while you fry the eggs in a splash of oil.

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Layer up your burgers

Layer up your burgers with aji sauce, lettuce, burger patties, pickled onions, bacon, fried eggs, chimichurri and crispy onions.

If you have any chimichurri sauce leftover, try serving it with grilled chicken, steaks or fish. It really is a fantastic all round sauce and will go well with most BBQ foods.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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